Stewed Fig and Apple Steel-Cut Oatmeal

Happy Tuesday! Happy last week of school for me! Happy birthday to my older brother, Christopher!


There are so many reasons to be happy this week. One of the reasons includes starting every morning with this oatmeal. The inspiration actually came from my dislike of the appearance of fresh figs. Why are they so unattractive? Thus, I thought to myself: maybe if I stew them or make a compote, I can enjoy the flavor of figs without the ugly appearance.

Well, it turns out that stewed figs are, in fact, uglier than a regular ol’ fresh fig. Bummer.


On the plus side, stewing them did make them easier to eat. Regular figs are kind of awkward to eat (or maybe I just never cut them small enough). Either way, I love this combo. I didn’t need to add a sweetener, but you might!

Psst…notice that this is a “big batch.” Technically, it should be four servings, but I thought it was closer to 4 and a half or 5.

Stewed Fig and Apple Steel-Cut Oatmeal

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4-5

What you'll need:

    For the Stewed Figs
  • 8-10 fresh black figs
  • 1/4 cup water
  • splash of orange or lemon juice
  • pinch of salt
  • maple syrup (optional, I omitted)
  • For the Oatmeal
  • 2 cups milk of choice
  • 2 cups water
  • 1 medium apple (I used Fuji)
  • 1 cup steel-cut oats (I use Country Choice Organic)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt

How to make it:

  1. Slice figs into quarters or smaller. Add to a small saucepan with the other ingredients. Set over medium low heat and simmer for about 10 minutes, stirring occasionally. If it dries up too much (it shouldn't), add a bit of water at a time.
  2. Meanwhile, add milk and water to a larger saucepan and set over medium heat.
  3. You have three options: dice your apple, grate it, or a combination of the two (which is what I did). To do a combination, cut the apple in half. Dice one half and grate the other--perfection!
  4. Add the apples to the saucepan. Once the liquid comes to a boil, add oats, and reduce heat to a simmer. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  5. Allow to cook for about 10 minutes, stirring occasionally (and checking on your figs, if you're doing them at the same time). Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
  6. When you're pleased with the consistency of the oatmeal (it will take approximately 20-30 minutes), transfer to a bowl. Add a splash of your milk of choice, top with stewed figs, and throw on any other additional toppings (shredded coconut, nuts, etc.). I thought it went well with honey and walnuts.


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Stewed Fig and Apple Steel-Cut Oatmeal

  1. June Baby says:

    That looks delicious! I love figs, will have to try this variation soon! 🙂

  2. Stephanie M says:

    Yum! Fresh figs are silly expensive here in the UK, I might have to try this with dried, I could blitz them up with some juice and maple! have a great last week at school.

  3. I find your blog very inspiring. Found it after an article about different foodblogs in a major Swedish newspaper. In my country oat has been traditional food for a long time. I wonder if your steel cut oat is maybe called “crushed” oat in our shops. Cut and crush is not exactly the same. I will now try oatmeal in various ways after finding your blog.

  4. This looks delicious! I love figs, but they’re so expensive!!!

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  7. Hi Lauren,
    Do you have any secret tips for making the beautiful swirls I always see in your photos, like this one? Mine never come out looking as nice. This was my first time making a large batch of oatmeal and using it throughout the week. I usually enjoy trying different recipes, but when life gets busy like it is right now this comes in really handy! I find steel-cut oats work well for this; I don’t think rolled would hold up as well.

    • Lauren Smith says:

      The secret is that you can’t just take a spoon, swirl it, and go, “VOILA!” It’s not that cooperative. 🙂 I take small spoonfuls and drop them in a circular path, and then I try to “spread” them so they connect and form a swirl.

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